New Insights on Degumming and Bleaching Process Parameters on The Formation of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Refined, Bleached, Deodorized Palm Oil

3-Monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) have high toxicity and have drawn global attention because of their widespread occurrence in refined oils and oil-based foods. In this study, the effects of food type (potato chips and chicken breasts), frying frequency, and frying temperature on the formation of 3-MCPDE and GE in palm oil (PO) were investigated. The results showed that 3-MCPDE was formed easier in chicken breasts than potato chips. The GE content decreased in PO after it was used for frying potato chips and chicken breasts with or without NaCl. Frying frequency was an influencing factor in the formation of 3-MCPDE and the decrease in GE in PO. Frying temperature was positively correlated with GE degradation, while it had a bidirectional effect on the formation of 3-MCPDE. The formation kinetic equations indicated that 3-MCPDE and GE followed zero-order reactions in PO. The estimated activation energy (Ea) of 1,2-bis-palmitoyl-3-chloropropanediol (Pa-Pa, 41.05 kJ/mol) was lower than those of the other three types of 3-MCPDE; this is the first theoretical explanation for why PO contains more 3-MCPD than other edible oils. Among GEs, glycidyl oleate (Li-GE) was degraded more readily than other GEs.

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Pengaruh Kadar Air Pada Proses Pemucatan Minyak Kelapa Sawit

Talenta Conference Series Science and Technology (ST) ◽

10.32734/st.v2i1.317 ◽

2019 ◽

Vol 2 (1) ◽

pp. 79-83

Author(s):

Mayang Sari ◽

Yusuf Ritonga ◽

Sri Wahyuna Saragih

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Water Content ◽

Palm Oil ◽

Operating Temperature ◽

Vacuum Pump ◽

Bleaching Process ◽

Effect Of Water ◽

Dye Absorption ◽

Oil Water

Secara alami air memang sudah ada pada minyak. Pada tahap penetralan untuk pemurnian minyak kelapa sawit, air juga terbentuk akibat reaksi antara kaustik soda dengan asam lemak bebas. Tujuan penelitian ini adalah untuk mengetahui pengaruh kadar air pada pada proses pemucatan minyak kelapa sawit terhadap warna minyak dan terhadap asam lemak bebas. Penelitian dilakukan pada temperature operasi 70 °C dengan menggunakan pompa vakum (30-40 cmHg). Bahan pemucat yang digunakan tanah bentonite sebanyak 1,5% dari berat total keseluruhan minyak. Dilakukan dengan bantuan pengaduk dalam membantu penyerapan zat warna selama 30 menit oleh tanah bentonite. Hasil penelitian menunjukkan bahwa Kandungan air dalam minyak sangat berpengaruh terhadap warna minyak yang dihasilkan pada proses pemucatan. Bertambahnya kadar air, maka sangat berpengaruh terhadap warna minyak . Pengaruh kadar air juga terlihat terhadap asam lemak bebas (bilangan asam). Semakin tinggi kadar air minyak maka semakin besar harga bilangan asam minyak . Water naturally exists in oil. In the neutralization stage for refining palm oil, water is also formed due to the reaction between caustic soda and free fatty acids. The purpose of this study was to determine the effect of water content on the bleaching process of palm oil on the color of oil and on free fatty acids. This study was carried out at an operating temperature of 70°C using a vacuum pump (30 - 40 cmHg). The bleaching material used by bentonite soil was 1.5% of the total weight of the oil. It was carried out with the help of a stirrer to help the dye absorption for 30 minutes by bentonite soil. The results showed that the water content in the oil greatly affected the color of the oil produced in the bleaching process. The increase of the water content greatly affected the oil color. The effect of water content was also seen on free fatty acids (acid numbers). The higher the water content of the oil, the greater the number of oil acid.

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